Every year, the National Restaurant Association surveys chefs across the country to report on the hottest trends of the year. This year, 77 percent of all those surveyed chimed in with the same answer for the top spot, and it wasn't even related to food.

Just northeast of Philadelphia's city center is a neighborhood along the banks of the Deleware River called Fishtown. Traditionally a working class, Irish neighborhood, today Fishtown is experiencing a large influx of young professionals and a new sense of vibrancy. It's also home to Philadelphia Distilling and the country's best distillery bar.

As we pass the quarter mark of 2019, we’ve seen a number of this year’s craft beer predictions hold true, while others may not yet have come to fruition. So what might we expect to see in the world of craft beer in 2019? What's in store for the next nine months?

At The NAFEM Show 2019, Perlick unveiled all the new innovations and solutions we've been working on over the past several months and even years.

Despite the fact ice is used in one way or another in more than 90 percent of all cocktails, the importance of cocktail ice has only grown over the last several years. One of the driving forces behind this trend is large format ice, and behind that trend you can find -- science.

If you ask ice machine manufacturers, companies who specialize in ice sanitation, or even companies that produce and sell ice, one theme is common. Ice is food.

This is no different in the world of bar and beverage.

Over the course of time, all designs change. From the clandestine days of the speakeasy to operations built to create Instagrammable cocktails, bar designs have changed, too. So if we know designs have always changed, it's safe to assume they will continue to change in the future.

An effective design is the balance of form and function. In bars and restaurants, maintaining that balance can result in an incredible experience for both employees and guests.

Recently, Perlick sat down with restaurant development + design to discuss a number of topics related to bar equipment and design. You can view the full Q&A in rd+d’s current issue. Here are some of the highlights:

Sustainability – you hear that a lot these days. From farm-to-table menus in restaurants to the elimination of plastic straws in coffee shops, achieving sustainability and eliminating food waste is a common foodservice trend year after year. While reducing food waste makes sense back in the kitchen, what about reducing cocktail waste with sustainable cocktails?

Every few years, we seem to have a new conversation about the nuances of the next generation. Well, it's time to have that talk again here in 2018 as we examine Gen Z.